Asian Tuna Cakes with Spicy Mayo

These Asian Tuna Cakes with Spicy Mayo are crispy on the outside, tender on the inside, and packed with savory flavor. Made with pantry-friendly ingredients and a creamy spicy mayo dipping sauce, this easy seafood recipe is perfect for quick lunches, light dinners, or protein-packed appetizers.

Why You’ll Love This Recipe

• Crispy golden texture with tender tuna inside
• Quick and easy to prepare in under 30 minutes
• Family-friendly and packed with flavor
• Great for meal prep or quick weeknight dinners
• Naturally adaptable for gluten-free diets

Ingredients

For the Tuna Cakes

• 2 (142 g) cans flaked white tuna, drained
• 2 green onions, finely chopped (whites and greens separated)
• 1 egg
• 1 tbsp soy sauce
• 2 tbsp arrowroot powder or regular flour
• ¼ cup mayonnaise
• 2 cloves garlic, minced
• Salt and pepper, to taste
• ½ cup gluten-free crumbs or panko crumbs
• Avocado oil, for frying
• Sesame oil, for frying

For the Spicy Mayo

• ¼ cup mayonnaise
• 1 tbsp lime juice
• 1–2 tsp sriracha sauce
• Salt and pepper, to taste

Instructions

1. Prepare the Tuna Mixture
   In a large bowl, combine the drained tuna, white parts of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, garlic, salt, and pepper. Mix until fully combined.
2. Shape the Tuna Cakes
   Form the mixture into small patties about 2 inches wide. Coat each patty evenly with gluten-free crumbs or panko crumbs.
3. Cook the Asian Tuna Cakes
   Heat a nonstick skillet over medium heat with avocado oil and a small drizzle of sesame oil. Fry the tuna cakes for about 2 minutes per side until golden brown and crispy.
4. Make the Spicy Mayo
   In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, salt, and pepper until smooth.
5. Serve
   Garnish with the green onion tops and serve warm with spicy mayo on the side.

Tips & Tricks

• Chill the tuna mixture for 10–15 minutes before shaping for firmer patties.
• Use gluten-free breadcrumbs for a fully gluten-free option.
• Add a little grated ginger for extra Asian-inspired flavor.
• Avoid overcrowding the pan so the tuna cakes crisp evenly.
• Air fry at 390°F for 10–12 minutes for a lighter version.

Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 small tuna cakes
• Category: Main Course / Appetizer
• Method: Pan-Fried
• Cuisine: Asian-Inspired
• Difficulty: Easy
• Dietary Notes: Gluten-Free adaptable, High Protein

Notes

• Serve with steamed rice, cucumber salad, or lettuce wraps.
• You can substitute canned salmon for tuna if preferred.
• Adjust the sriracha level depending on spice preference.

Nutrition (Approximate Per Serving)

• Calories: 210
• Protein: 16g
• Carbohydrates: 7g
• Fat: 13g

FAQ

Can I make Asian Tuna Cakes ahead of time?

Yes, you can prepare the patties and refrigerate them for up to 24 hours before frying.

Can I bake the tuna cakes instead of frying?

Absolutely. Bake at 400°F for about 15–18 minutes, flipping halfway through.

What can I use instead of arrowroot powder?

Regular flour, cornstarch, or almond flour all work well.

Are these tuna cakes gluten-free?

They can be if you use gluten-free soy sauce and gluten-free crumbs.

How spicy is the spicy mayo?

It has mild to medium heat, but you can easily adjust the sriracha amount.

Storage

• Refrigerator: Store leftover tuna cakes in an airtight container for up to 3 days.
• Freezer: Freeze cooked cakes for up to 2 months.
• Reheating: Reheat in a skillet or air fryer to keep them crispy.

Similar Recipes

• High Protein Stir Fry Veggies with Tofu
• Asian Turkey Lettuce Wraps

Conclusion

These Asian Tuna Cakes with Spicy Mayo are a quick, flavorful, and satisfying recipe you’ll want to make again and again. With crispy edges, savory tuna filling, and creamy spicy sauce, they’re perfect for busy weeknights or casual entertaining.